Chocolate Number Cake

Prepare the Number Cakes

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Grease two number-shaped cake pans well and line the bottoms with parchment paper wherever possible.

3. 3

   In a medium bowl, whisk together the flour, cocoa powder and baking soda. Set aside.

4. 4

   In a large mixing bowl, beat the softened butter, granulated sugar and brown sugar until light and fluffy.

5. 5

   Add the eggs one at a time, beating well after each addition.

6. 6

   Mix in the vanilla extract.

7. 7

   With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, mixing just until combined. Do not overmix.

8. 8

   Divide the batter evenly between the two prepared number-shaped pans and smooth the tops.

9. 9

   Bake for approximately 25 minutes, or until a toothpick inserted into the centre comes out clean. Baking time may vary slightly depending on the size and depth of your number pans.

Cool the Cakes

1. 1

   Allow the cakes to cool in their pans for approximately 10 minutes.

2. 2

   To remove each cake, place a wire cooling rack directly over the top of the number-shaped pan. Hold the pan and cooling rack securely together, then carefully flip them over so the cake releases onto the rack.

3. 3

   Leave the cakes on the wire racks until they have cooled completely. The cakes must be completely cool before cutting or they may crumble.

Cut the Cake Layers

1. 1

   Once the cakes are completely cool, use a long serrated knife to gently slice each number horizontally into two even layers. Use a light sawing motion and take your time.

2. 2

   Don't worry about making every cut perfectly even. Once the cake is assembled and covered with piped buttercream, small imperfections won't be noticeable.

3. 3

   If a section of cake cracks or breaks, don't stress. Carefully place the pieces back together when assembling the cake. The buttercream will help secure everything and conceal the break.

Assemble the Number Cakes

1. 1

   Carefully transfer the bottom layer of each number to a large cake board or serving platter. Arrange the numbers in their final positions before adding the buttercream.

2. 2

   Fit a piping bag with a Wilton 1M tip or any decorative piping tip you like. Fill the piping bag with buttercream frosting.

3. 3

   Pipe small stars, rosettes or petals over the entire surface of both bottom cake layers.

4. 4

   Make sure the buttercream is soft enough to pipe but firm enough to hold its shape. If it becomes too warm or soft, it may turn runny and the top cake layers may slide.

5. 5

   Carefully position the matching top cake layer over each piped bottom layer. Gently lower it into place without pressing down too firmly.

6. 6

   Pipe buttercream over the entire top of both numbers using the same piping pattern.

Decorate

1. 1

   Decorate the cakes with fresh fruit, macarons, chocolates, meringues, sprinkles, edible gold leaf, food-safe flowers or any other favourite treats.

2. 2

   Vary the sizes, colours and shapes of the decorations to create a full, balanced appearance. Don't worry about making everything too perfect — the playful arrangement is part of what makes a number cake so beautiful.

3. 3

   Refrigerate the finished cake until shortly before serving. For the best flavour and texture, allow it to sit at room temperature for approximately 20 to 30 minutes before slicing.